Ingrédients pour Best Chocolate Cheesecake
- 3/4 cup unsalted butter
- 1 1/2 cups graham cracker crumbs
- 1 3/4 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 3 (8-ounce) packages cream cheese (24 ounces total)
- 4 large eggs
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- Heavy Cream
- Raspberries
- Semisweet Chocolate
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Comment préparer Best Chocolate Cheesecake
- **Crust:** Melt 1/2 cup (1 stick) unsalted butter in a medium saucepan over low heat.
- Stir in 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 2 tablespoons unsweetened cocoa powder. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides (about 3/4 of the way) of an ungreased 10-inch springform pan.
- Set aside; do not bake.
- **Filling:** In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar with an electric mixer until smooth and creamy.
- Add 4 large eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
- Stir in 1 cup sour cream.
- In a separate saucepan, combine 1 cup semi-sweet chocolate chips and 1/4 cup unsalted butter over low heat. Stir frequently until melted and smooth.
- Pour the melted chocolate mixture into the cream cheese mixture and beat until just combined. Do not overmix.
- Pour the batter into the prepared crust.
- **Bake:** Bake in a preheated 325°F (160°C) oven for approximately 90 minutes, or until the center is just set. The edges will be firm, but the center may still have a slight jiggle.
- **Cool:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- **Chill:** Refrigerate for at least 4 hours, or preferably overnight, before serving.
- **Garnish:** Top with whipped cream, fresh raspberries, and shaved chocolate before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
169g
Fat
157g
Carbs
17g
